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A few weeks ago I decided to try going gluten-free. I’ve had quirky issues with my stomach most of my life (ironic since I’m such a food lover right?) and I wanted to see if making the switch would make a difference. It’s too soon to make any concrete declarations but all signs are pointing to… maybe.

Deciding to change your diet can feel like a daunting task. I’ll be honest, my motto is more “Life is too short not enjoy dinner!” than “Moderation is the key too happiness.” With that in mind I’ve tried my best not to let gluten-free mean flavor-free, but it hasn’t been easy. I’ve discovered that potato chips and wine are both gluten-free (which frankly made me one happy girl) and I’ve come to the conclusion that if you fall into three simple categories you’re certain to find eating well gluten-free to be a snap. And here they are:

1.) You like vegetables and are happy to eat lots of them.
2.) You’re not a big fan of carbs and can give them up without a backward glance.
3.) You’re more of a baked goods buyer than a from scratch baker.

Honestly I’ve got no problem with 1. And I’m actually surprised at how easily I’ve given up 2., but the baking part has been tricky. You see while it’s quite possible to find recipes for ooey-gooey gluten-free cinnamon buns and chewy chocolate chip cookies; these recipes are often labor intensive and usually require a boat load of special ingredients. Ingredients such as tapioca and rice flour, xanthan gum, potato starch and agar flakes, things you probably don’t exactly have lying around the pantry. Yeah, I know— annoying. I’ve decide that if I stick with this little wheat-free detour then perhaps I will make the ingredient investment, but until then I’ve been trying to manage with my own little tweaks and substitutions. So what have I come up with? Well I’m glad you asked…

My daughter and I made our own oat flour and used it to bake up some lovely applesauce muffins. I’ve made dozens of loaves of cornbread with a blend of fine and coarse cornmeal, a couple of eggs and some cream style corn— the results were delicious. But my biggest gluten-free success so far has to be macaroni n’ cheese. I swapped regular pasta for rice (I like Trader Joe’s brand the best), used arrowroot powder instead of flour in the roux for the cheese sauce, and punched up the flavor big time by using a combination of goat brie and cheddar. Afraid of that goaty flavor? Don’t be, it’s really subtle but makes a huge flavor impact and this combo seems to be loved by all. Seriously! My family thinks it’s one of the best versions of mac n’ cheese I’ve ever made, which is fantastic, but I really knew I was onto something when I served it at our July 4th barbecue. Not a single one of the dozen kids who were here had anything but “Is there more?” to say about it. I’ll take that as one big fat recipe success.

I guess you can say that I’m slowly learning to navigate the world of gluten-free living. I can almost imagine myself continuing to live this way if I can just conquer one all mighty obstacle… The ultimate crusty loaf of gluten-free bread. So stay tuned!

Gluten-Free Goat Brie + Cheddar Mac n’ CheeseI make this with goat brie and my family loves it, but you can use all cheddar if you don’t think yours will.

Begin cooking the macaroni according to package directions. While it cooks melt the butter in a medium saucepan.

Add the arrowroot powder and whisk until it turns golden. (The key to using arrowroot is not to overheat it, otherwise it loses it’s thickening magic.)

Slowly add the warm milk and whisk until the sauce has thickened. Add the garlic powder, salt and Dijon mustard and stir until well combined.

Drain the macaroni and return to the pot. Add the diced cheese to the white sauce and stir until the sauce is smooth.

Pour half the cheese sauce over the cooked macaroni and give it a gentle stir. Add additional sauce until the macaroni is coated to your liking. (I often have extra sauce that I use when I reheat the leftovers.)